HOT NOG. · HOTEGGNOG. Useamixing glass. i fresh egg. 2spoonfuls ofsugar. \wine glass ofCognac....

$: HOT NOG. · HOTEGGNOG. Useamixing glass. i fresh egg. 2spoonfuls ofsugar. \wine glass ofCognac. \wine glass ofJamaica rum. Fill the glass with boiling hot milk, stir- ring contents$
HOT EGG NOG.

Use a mixing glass.

i fresh egg.

2 spoonfuls of sugar.

\ wine glass of Cognac.

\ wine glass of Jamaica rum.

Fill the glass with boiling hot milk, stir-

ring contents well while adding the milk;

grate nutmeg on top, and serve.

This drink will be found very beneficial to

delicate persons, as it is not only a tonic, but

strengthening and, if used regularly, will as-

sist very materially in building up the sys-

tem.

IMPERIAL RUM PUNCH.

4 quarts of Apollinaris water.

i pint of claret.

3 pints of Jamaica rum.

i pint of Medford rum.

i pint of brandy.

\\ pounds of sugar.

Juice of io lemons.

i pineapple pared and sliced.

4 oranges sliced.

i wine glass of curacoa.

i gin glass of raspberry syrup.

45

Put in a punch bowl and pack in ice; add

berries in season. Serve with ladle in small

punch glasses.

EVENING DAISY.

Use a mixing glass.

J glass of fine shaved ice.

2 or 3 dashes of lime juice.

i spoonful of sugar.

3 or 4 dashes of absinthe.

White of one egg.

i wine glass of Irish whiskey.

Shake well, strain into a wine glass, and

serve.

HORSE'S NECK.

Use a large thin bar glass.

Peel a lemon in one long string, place in a

glass with one end projecting over the edge

of glass ; add a large piece of clean ice, and

fill the glass with imported ginger ale.

A temperance drink which is refreshing

and has an appetizing and inviting appear-

ance.

46

BOTTLE OF MARTINI COCKTAIL.

Use bar shaker for mixing.

i pony glass of orange bitters.

•Jpony glass of maraschino.

Half fill the shaker with fine ice.

1-3 bottle of French vermuth.

2-3 bottle of Tom gin.

Mix well with spoon, strain into a full

quart bottle, cork and label.

Always use a dark-colored bottle whenmixing cocktails for a party.

This is supposed to be a very dry cocktail.

Ice should always be used in making

bottled cocktails.

BRANDY SANGAREE.

Use a mixing glass.

Half fill glass with fine ice.

J wine glass of water.

1 spoonful of sugar.

1 glass of brandy.

Shake well, strain into a stem glass, grate

nutmeg on top, and serve.

47

BOTTLE WHISKEY COCKTAIL.


Fill the shaker one-third full of fine ice.

\ wine glass of gum syrup.

i pony of benedictine.

•Jpony glass of bitters (Angostura).

Pour in one quart of good whiskey; mix

well with long bar spoon, strain into a quart

bottle, cork and label, and your preparation

is ready for delivery to customer.

EGG SOUR.

Use a mixing glass.


2 dashes of lemon juice.

I pony glass of curacoa.

I glass of brandy (Hennessey).

I yolk of an egg.

f glass of finely shaved ice.

Shake well and strain into a fancy stem

glass.

The above might almost be classed as a

prescription instead of a mixed drink, but

can be obtained at well regulated and exclu-

sive cafes where competent dispensers are

employed.

48

BOTTLE MANHATTAN COCKTAIL.


J wine glass of gum syrup.

-Jpony glass of bitters (Angostura).

i pony glass of orange curacoa.

Half fill the shaker with fine ice.

1-3 bottle of vermuth.

2-3 bottle of good whiskey.

Stir well with long bar spoon, strain into a

full quart bottle, and cork.

Place an attractive label on the bottle, and

you will have a bottle of cocktail that will

please your most exacting patron.

PORTER SANGAREE.

Use a mixing glass.

2 spoonfuls of sugar dissolved in water.

3 or 4 lumps of ice.

Fill the glass with porter, stir well, and

grate nutmeg on top.

BRANDY SCAFFA.

Use pousse cafe glass.

J glass of raspberry syrup.

i glass of maraschino.

49

i glass of chartreuse (green).

Top off with brandy, and serve.

One of the pretty ones, with a rainbow ef-

fect, which, if properly prepared, is very at-

tractive.

WHISKEY SMASH.

Use a mixing glass.


i wine glass of seltzer water.

2 or 3 sprigs of fresh mint; dissolve well

until the essence of the mint is extracted.

Half fill the glass with fine ice.

i wine glass of whiskey.

Mix well with a spoon, strain into a fancy

stem glass, put in fruit, and serve.

BRANDY CRUSTA.

Take a lemon and cut off the ends, peel off

the whole rind, and place it inside of a wine

glass ; rub a slice of lemon around the edge

of the glass, dip the glass in powdered sugar,

then take your mixing glass and mix as fol-

lows :

50

2 or 3 dashes of gum syrup.

i or 2 dashes of bitters (Angostura).

i or 2 dashes of lime juice.

2 dashes of white curacoa.

i wine glass of brandy (Hennessey).

Fill the glass with fine ice, mix well^with a

spoon, strain into a fancy stem glass, dress

with fruit, and serve.

SWISS ESS.

Use a mixing glass.

\ spoonful of sugar.

i or 2 dashes of lime juice.

2 or 3 dashes of absinthe.

i fresh Qgg (white only).

J glass of brandy (Hennessey).

2 or 3 dashes of maraschino.

Fill the glass with fine ice, shake well with

a shaker, strain into a sour glass, fill with sy-

phon seltzer, and serve.

A combination which eradicates that all-

gone feeling, and at the same time is healing

to the stomach, but should be taken in mode-

ration, as an excessive use of any form of

cordial is injurious.

5i

HOT LEMONADE.

Use a mixing glass.

I spoonful of sugar.

5 or 6 dashes of lemon juice.

Fill the glass with hot water, spoon well,

and serve.

This is one of the best known prevent-

ives for a cold if taken at its incipiency, but

should only be taken immediately before re-

tiring, as it opens the pores of the entire

body.

BRANDY SMASH.

Use a mixing glass.

I spoonful of sugar dissolved in small

quantity of mineral water.

Crush 3 or 4 sprays of mint until essence

is extracted.


Fill the glass with fine ice, stir well, and

strain into a sour glass; add slice of orange,

lemon and fruit in season.

52

PORT WINE SANGAREE.

Use a sour glass.

i or 2 lumps of ice.


Fill the glass with port wine, stir well, and

grate a little nutmeg on top.

HOT APPLE TODDY.

Use large hot water glass.

\ spoonful of sugar.

\ of a small baked apple.

i wine glass of apple jack.

Fill the glass with hot water, mix well with

a spoon, grate a little nutmeg on top, and

serve with small bar spoon.

One of the best to break up a cold, if taken

at its inception.

BRANDY JULEP.

Use a mixing glass.


\ wine glass of mineral water.

Crush 3 or 4 sprigs of mint until essence

is extracted.


53

Fill the glass with shaved ice, and shake well.

Ornament with sprays of mint, sliced orange,

and fruit in season, sprinkle a little pulver-

ized sugar on top, and add a dash of Jamaica

rum.

This stimulant is an extremely exhilarat-

ing one, and a great favorite with the elite of

the South, where it has been in vogue for

many years.

SHERRY WINE PUNCH.

Use a punch glass.

i or 2 dashes of raspberry syrup.

•Jspoonful of sugar.

1-3 wine glass of seltzer water.


1^ wine glass of sherry wine.

Fill the glass with fine ice, shake well with

shaker, dress the top with fruit in season,

and serve with straws.

SHERRY WINE SANGAREE.

Use a sour glass.



1 wine glass of sherry wine.

Stir well and add a little nutmeg.

54

SHERRY CHICKEN.

Use a mixing glass.


i J wine glass of sherry wine.

i fresh egg.

-| glass of fine ice.

Shake well, strain into a fancy stem glass,

grate a little nutmeg on top, and serve.

A delicious mixture of nourishing ingre-

dients, which is harmless in its consequences.

PORT WINE PUNCH.

Use a punch glass.

-Jspoonful of raspberry syrup.

J spoonful of sugar dissolved in a little

seltzer water.

2 or 3 dashes of maraschino.


Fill the glass with fine ice.

i^ wine glass of port wine.

Spoon well, decorate with fruit in season,


A drink very popular with the fair sex whoare very moderate drinkers, as it is sweet

and very palatable.

55

SHERRY WINE EGG NOG.

Use a mixing glass.

I spoonful of sugar.

i fresh egg.

I-J wine glass of sherry wine.

i pony glass of brandy (Hennessey).

\ glass of fine ice.

Fill the glass with milk, shake well, strain

into a large bar glass, grate a little nutmeg

on top, and serve with straws.

Unsurpassed as an invigorator, not only

for a short time as many are, but it will

stand by you for a considerable period.

BRANDY SPLIT.

Use a medium thin bar glass.

I pony glass of brandy.

i or 2 small lumps of ice.

i bottle of club soda.

Fill up the glass, and divide equally in two

star champagne glasses.

A good bracer to start a man to business

in the morning, with his pipes cleaned, and

courage under his vest.

56

HOW TO MIX TOM AND JERRY.

Take 18 strictly fresh eggs.

Break the same into two punch bowls, the

whites in one, and the yolks in the other.

Then take an egg beater and beat the

whites of the eggs to a stiff froth ; then add

2 spoonfuls of sugar and mix thoroughly.

The yolks of the eggs are then to be

beaten until they are as thin as water, after

which mix the yolks and whites together

and add sufficient powdered sugar to have

the mixture attain the consistency of a light

batter. Stir the mixture from time to time

to prevent the eggs from separating.

GIN RICKEY.

Use a sour glass.

Squeeze the juice of one lime into it.

i small lump of ice.

i wine glass of Plymouth gin.

Fill the glass with syphon seltzer, and

serve with small bar spoon.

This drink was devised by the late Colonel

Rickey of Kentucky, whose fame as a con-

genial friend and dispenser of hospitality, as

57

well as a judge of appetizing edibles and

liquid refreshments, is world-wide, and it is

universally conceded that for a drink contain-

ing an alcoholic ingredient it is the most

cooling and refreshing beverage known.

CLARET FLIP.

Use a mixing glass.

2 bar spoonfuls of sugar.

i fresh egg.

i^ wine glass of claret.

2-3 glass full of shaved ice.

Shake thoroughly, and strain into a fancy

bar glass, adding a little nutmeg on the top.

BRUNSWICK.

Use a mixing glass.

i spoonful of powdered sugar.

1 fresh cold egg.

Half fill the glass with fine ice, fill

up the balance with milk; sha'ke up well,

strain into a large bar glass, grate a little

nutmeg on top, and serve with straws.

The above is a good substitute for a

breakfast for persons whose appetite has

abandoned them and who are feverish and

require something strengthening.

58

MANHATTAN COCKTAIL.

Use a mixing glass.

Half fill with fine ice.

i dash of Angostura bitters.

^ wine glass of whiskey.

^ wine glass of vermuth.

Stir with spoon, strain into a cocktail

glass, put in a cherry or olive, and serve.

One that is a dear and lasting friend to

the Bohemians, and probably called for

more extensively than any other morning

favorite.

RUSTY IKE.

Use a rickey glass.

Squeeze the juice of one whole lime

into it.

i or 2 small lumps of ice.

i wine glass of Medford or New Eng-

land rum.

Fill the glass with ginger ale, and serve

with a small bar spoon.

APPLE WHISKEY COCKTAIL.

Use a mixing glass.

2 dashes of gum syrup,

i dash of Angostura bitters.

59

f wine glass of apple whiskey.

Spoon well and strain into a cocktail

glass, twist a piece of lemon peel on top,

and serve.

This drink is much called for in the state

of New Jersey, the home of apple jack.

DALY'S ROYAL FIZZ.

Use a mixing glass.

^ fill the glass with fine ice.


2 or 3 da'shes of lime juice.

I spoonful of powdered sugar.

I pony of cream.

i wine glass of Tom gin.

i whole egg.

Shake well in shaker and strain into a

fizz glass ; fill with cold syphon seltzer,

spoon well, and serve.

This fizz was devised by Mr. Daly a'fter

exhaustive research and has been highly

commended by every one having had the

good fortune to imbibe one, and its popu-

larity is growing daily wherever it has been

introduced.

6o

SODA COCKTAIL.

Use a mixing glass.

3 lumps of ice.

6 dashes of Angostura bitters.

i or 2 slices of orange.

Fill up the glass with seltzer drawn from

a syphon;place a spoon on top of the glass

filled with pulverized sugar, for the cus-

tomer to put in himself.

In mixing be very careful not to let the

foam run over the top of the glass.

An early morning concoction to alleviate

i headache and settle the stomach.

U. C. T. LEMONADE.

Use a mixing glass.

i large teaspoonful of sugar.


Fill up the glass with ice, the balance

with water ; shake up well in a shaker, dash

with Jamaica rum, and serve with straws.

This drink is called for by members of

the United Commercial Travelers' Associa-

tion throughout the country, and, as it wasnamed in honor of their association, they

are extremely partial to it.

6i

CHAMPAGNE COCKTAIL.

Use a champagne goblet.

Take a lump of sugar.

3 da'shes of Angostura bitters.

i small lump of ice.

Fill the goblet with wine, stir with a

spoon, twist a piece of lemon on top, and

serve.

\ pint of wine is suitable for one cocktail.

This is the cream of all morning cock-

tails, and under no circumstances should

anything but the best of imported cham-

pagne be used, and the drink should be ice-

cold and consumed slowly.

EARLY BIRD.

Use star champagne glass.

Fill f full of syphon seltzer.

Add 3 dashes of absinthe.

Float small quantity of brandy on top,

and serve.

TUXEDO COCKTAIL.

Use a mixing glass.


2 dashes of orange bitters.

2 dashes of maraschino.

62

J wine gla'ss of French vermuth.

J wine glass of maple gin.


glass;put in a cherry and twist a piece of

lemon peel on top, and serve.

SUNNY SIDE LEMONADE.

Use a mixing glass.

i large spoonful of sugar.


Fill up the glass with fine ice, the balance

with water; shake well in a shaker, dash

with port wine, ornament with fruit in

sea'son, and serve with straws.

TRILBY COCKTAIL.

Use a mixing glass.

Fill with fine ice.

2 da'shes of orange bitters.

i dash of absinthe.

2 dashes of parfait d'amour.

^ wine glass of Scotch whiskey.

i wine gla'ss of French vermuth.

Spoon well, strain into a cocktail glass,

put in a cherry, twist a piece of orange

peel on top, and serve.

63

HOT SCOTCH WHISKEY PUNCH.

Use hot whiskey glass.

I lump of loaf sugar.

Half fill the glass with hot water.

Dissolve the sugar.

i slice of lemon.

Fill the gla'ss with Scotch whiskey.

Stir with spoon, grate a little nutmeg on

top, and serve.

IMPERIAL COCKTAIL.

Use a mixing glass.


i or 2 dashes of aromatic bitters.

i dash of maraschino.

^ wine gla'ss of French vermuth.

^ wine glass of Plymouth gin.


put in an olive, and serve.

The above is very popular with Euro-

peans of the better class, particularly the

French, who are extremely fond of cordials

of all descriptions.

64

FORMULA FOR MAKING A SIM-PLE SYRUP, COMMONLY

CALLED "GUM."

Take two pounds of rock ca'ndy or 2-|

pounds of loaf sugar and place in one quart

of water and allow to simmer over a slow

fire until thoroughly dissolved (care should

be taken not to allow it to come to a boil,

as the gum in that event is apt to spoil);

filter through a clean piece of cheese cloth,

and your gum is ready for use.

HOT MILK PUNCH.

Use a mixing glass.

i teaspoonful of sugar.


^ wine glass of St. Croix rum.

Fill the glass with hot milk, stir well

with spoon while filling; grate a little nut-

meg on top, a'nd serve.

RHINE WINE PUNCH.

Use a punch glass.

i large spoonful of sugar dissolved in a

little seltzer.


Fill up the glass with fine shaved ice, the

65

balance with Rhine wine ; mix well with a

spoon, decorate top with fruit in season,


A great favorite with representatives of

Germany in foreign countries who wish to

show their affiliation for the Fatherland.

PORT WINE COCKTAIL.

Use a mixing glass.


2 dashes of aromatic bitters.

i dash of benedictine.

i wine glass of port wine.


twist a piece of ora'nge peel on top; and

serve.

Another weak one, but very beneficial,

and will not result in a headache.

COFFEE COBBLER.

Use extra large bar glass.



Mix together a pony of cream and a ponyof brandy; pour into the bar glass, then fill

the glass with black coffee, spoon well,

and serve.

66

The foregoing is practically the same for-

mula employed in the tea cobbler, merely

the ingredients being changed to suit the

taste of persons impartial to the flavor of

rum and tea.

HAMPSHIRE MAID.

Use mixing glass.

Pony glass of claret.

Pony glass of Rhine wine.

Add shaved ice a'nd shake well, add 4dashes of creme de menthe

;pour into thin

bar glass and fill with club soda.

This is one of the mild, tart drinks mostfavorably considered at the HampshireHotel, which is almost exclusively patron-

ized by young ladies from the various semi-

naries of New Engla'nd.

ABSINTHE COCKTAIL."American Style."

Use a mixing glass.

Fill with fine ice.

2 dashes of gum syrup.

1 dash of Angostura bitters.

67

i dash of anisette.

i wine glass of absinthe.

Shake until the outside of the shaker is

white with frost ; strain into a cocktail

glass, twist a piece of lemon peel on top,

and serve.

TEA COBBLER.

Use extra large bar glass.

6 or 7 lumps of cracked ice.

i spoonful of powdered sugar.

Juice of one whole lemon.

Fill the glass with black tea, add a dash

of Jamaica rum, spoon well, and serve.

This makes a delightful accompanimentwith a light noonday lunch, and should be

served thoroughly cold.

OYSTER COCKTAIL.

Use a medium wine glass.

3 dashes of catsup.

2 medium-sized oysters.

Salt and pepper to season ; one dash of

lime juice, and serve.

68

RUM PUNCH.

Use a punch glass.

1 teaspoonful of sugar dissolved in a

little water.

The juice of one lime,

i^ glasses of Medford rum.

Fill the glass with fine ice.

i dash of St. Croix rum.

Stir well with spoon, dress with fruit,


MARTINI COCKTAIL.

Use a mixing glass.


2 dashes of orange bitters.

-Jwine glass of Tom gin.

\ wine glass of vermuth.


glass; put in an olive, and serve.

GIN PUNCH.

Use a punch glass.

I teaspoonful of sugar dissolved in a

little water or seltzer.

69

HOT NOG. · HOTEGGNOG. Useamixing glass. i fresh egg. 2spoonfuls ofsugar. \wine glass ofCognac....

Documents

Transcript of HOT NOG. · HOTEGGNOG. Useamixing glass. i fresh egg. 2spoonfuls ofsugar. \wine glass ofCognac....